Recipes and Cooking Lemon-Garlic Braised Eggs Summer squash turned into noodles is the perfect base for this lightened-up brunch recipe. By Colleen Weeden Updated on July 8, 2022 Print Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 25 mins Servings: 4 Yield: 4 eggs plus 4 cups cooked squash Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 4 cloves garlic, minced 1 10-12 ounce zucchini, spiralized 1 10-12 ounce yellow summer squash, spiralized 1 lemon, zested and juiced (1 tsp. zest, 3 Tbsp. juice) ½ teaspoon salt ¼ teaspoon freshly ground black pepper 4 chicken or duck eggs 2 tablespoon butter, melted ½ cup chopped fresh herbs, such as parsley, basil, oregano, and/or dill weed 2 ounce crumbled goat cheese Directions In a 12-inch skillet heat oil over medium-high. Add garlic and cook 1 minute. Add the next five ingredients (through pepper). Toss to coat. Cook 3 to 5 minutes or until tender. Reduce heat to medium-low. Make 4 indentations in squash mixture. Crack an egg into a custard cup or small bowl. Slip into an indentation. Repeat with remaining eggs. Cover and cook 6 to 7 minutes or until yolks are thickened and whites are set. Remove from heat. Drizzle eggs with butter and lemon juice. Top with herbs and goat cheese. Print Nutrition Facts (per serving) 346 Calories 27g Fat 12g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 346 % Daily Value * Total Fat 27g 35% Saturated Fat 10g 50% Cholesterol 645mg 215% Sodium 514mg 22% Total Carbohydrate 12g 4% Total Sugars 8g Protein 15g Vitamin C 61.3mg 307% Calcium 152mg 12% Iron 4.5mg 25% Potassium 830mg 18% Folate, total 122.2mcg Vitamin B-12 3.8mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.